Every Sunday is Lampredotto trial production day. The process is to purchase Lampredot the day before at a store that sells raw hormones in the central market, and prepare it the next day. Since raw Giara should be viewed with caution, I will post how it is stewed with flavored vegetables. This time, I made a prototype using the style of making broadcloth with geara that was pre-boiled and cleaned.
毎週日曜はランプレドット試作日。前日に中央市場の生ホルモンを扱うお店でランプレドットを購入し、翌日に仕込む流れ。生のギアラは閲覧注意レベルなので、香味野菜と煮込む様を掲載します。今回は下茹でして掃除したギアラと共にブロードを作るスタイルで試作。

At the flat. When I got home, my roommate who goes to the gelato course was tasting Italian milk, so I decided to join her. I was told that the milk on the far right has the richest flavor and is suitable for making gelato, so I tasted it as well. I was surprised at how thick it was, like fresh cream! I had a very valuable experience with a taste that I don’t have in Japan.
フラットにて。帰宅するとジェラートコースに通うルームメイトがイタリアのミルクを飲み比べしていたので、ご一緒させてもらうことに。右端の牛乳が最もコクがあってジェラート作りに向いていそうだとのことで私も味見。生クリームのような濃厚さにびっくり！日本にはない味わいでとても貴重な経験ができました。

This is a Lampredotto panini that I made with my home cooking course teacher during a lesson! When I talked about my feelings about Lampredot almost every day in my lessons, I was able to incorporate them into my lessons. What happiness! Thank you for your flexible response. There are many different ways to make it depending on the household or store, so I’m happy to learn new recipes. I was happy to learn not only the panino, but also the teacher’s original arrangement menu. We also received homemade Lampredotto risotto with black cabbage and beans from a neighbor’s grandpa, and we enjoyed a day full of Lampredotto.
こちらは家庭料理コースの先生とレッスンで一緒に作ったランプレドットのパニーノ！レッスンで毎日のようにランプレドットに対する想いを話していたら、レッスンの中に組み込んでくださいました。なんという幸せ！フレキシブルに対応してくださって感謝。家庭やお店によって作り方は様々なので、新たなレシピを知ることができて嬉しい限り。パニーノだけでなく、先生のオリジナルアレンジメニューもご教示いただけてほくほく。ご近所のおじいちゃんからも手作りの黒キャベツとお豆の入ったランプレドットリゾットをいただいて、ランプレドット三昧の一日を満喫しました。

At the teacher’s house again. A farmer gave me wine grapes (UVA FRAGOLA) that can only be harvested at this time of year, so I decided to sample them. The sweetness and sourness of grapes packed into a single grain of luxury. When I heard that the grapes were used to make Fragolino, I did some research and it made sense. If you are interested, please search. The grape gelato I ate at Calabe, a gelateria in Florence famous for its gelato and granita, was also an unforgettable taste. Please give it a try.
またまた先生のお家にて。この時期にしか収穫できないワイン用葡萄（UVA FRAGOLA）を農家さんから譲ってもらったとのことで、味見させてもらうことに。葡萄の甘味と酸味が一粒にぎゅぎゅっと詰まった贅沢さ。フラゴリーノを作るための葡萄と聞いて、調べてみたら納得。気になる方は検索を。ジェラートとグラニータで有名なフィレンツェのジェラテリア「カラベ」で食したこの葡萄のジェラートも忘れられないお味。。是非ともご賞味あれ。

On the weekend, I went to Prato for a school field trip. The quiet town on the outskirts of Florence, famous for its biscotti dipped in “Vin Santo”, has another signature sweet. It is “Pesca di Prato” (meaning Prato peach) in the center of the photo. A sweet for adults made by splitting a round sponge cake into two, filling it with cream and injecting red liqueur (Alkermes). The city also has a thriving textile industry, so the designer course students I joined went to fabric shops to carefully examine and purchase materials. I’m lucky to have been able to experience something that I wouldn’t have been able to experience by walking alone.
週末は学校の遠足でプラートへ。ヴィンサントに浸して食べるビスコッティで有名なフィレンツェ郊外の静かな街には、もう一つ代表的なお菓子がある。それは、写真中央のペスカ・ディ・プラート（プラートの桃の意）。丸いスポンジケーキを二つに割り、中にクリームを詰めて赤色のリキュール（アルケルメス）を注入するオトナのお菓子。繊維業が盛んな街でもあるため、一緒に参加したデザイナーコースの生徒さんは生地屋で素材を吟味して購入。一人歩きでは体験できない経験をさせてもらえてラッキー。

I went to Porta Romana to eat Lampredotto, which was recommended by the interpreter who was leading the excursion. Since I had limited time, I used ridemovi’s electric scooter for the first time. I usually ride my bicycle, so I felt a shock on the sidewalk that I didn’t feel on the cobblestone pavement. We strongly recommend using paved roads.
遠足の引率でご一緒した通訳さんから教わったお勧めのランプレドットを食しに、ポルタロマーナへ。時間に限りがあったので、ridemoviの電動キックボードを初利用。普段は自転車を利用していたので、石畳で感じなかった衝撃を直に感じる歩道。ご利用の際は舗装された道路を強くおすすめします。

Arrived at “Trippaio di Firenze”! The best restaurant to serve Lampredotto polpette, beef breast crostini, refreshing lemon-scented tripe salad, and of course the standard Lampredotto! !
Trippaio di Firenzeに到着！ランプレドットのポルペッティや牛のおっぱい肉のクロスティーニ、レモン香る爽やかなトリッパのサラダ、もちろんスタンダードなランプレドットも兼ね合わせる最高のお店！！

The owner is in the back, and the rest are regulars. I asked them for their recommendations while sharing my love for Lampredotto, and ended up eating 4-5 dishes by myself. Still, everything was delicious, and it was a night that filled both my stomach and my heart. I’ll visit you again! !
最奥が店主、そのほかは常連さん。ランプレドット愛を分かち合いながら彼らにおすすめを聞いたところ、一人で4〜5皿食べることに。それでもどれもこれも美味しくて、胃袋も心も満たされた夜。また伺います！！

It was October 1st. A day when almost all museums are open to the public for free! In the afternoon, I lined up at the Uffizi Gallery without hesitation. We waited in line for about 20 minutes, but the wait went by in no time as we filled our stomachs with a Danish and a drink in hand. We safely arrived at the Caravaggio area, which we were unable to view three years ago as it was about to close. I’m so happy that I finally met the Bacchus I wanted to meet! !
10月1日のこと。ほぼすべての美術館が無料公開される日！お昼過ぎ、迷わずウフィッツィ美術館に並ぶ。20分ほど並びましたが、デニッシュとドリンク片手に小腹を満たしつつ待てばあっという間。3年前に閉館間際で観覧できなかったカラバッジョのエリアまで無事に辿り着く。会いたかったバッカスにようやく会えた幸せ！！

After viewing the art, I had an aperitivo with a friend I’ve become friends with since coming here. Have a drink at Cicchetti’s delicious restaurant near Ponte Vecchio. The customer turnover is fast, and the types of crostini change one after another. Sunday afternoon, I realized once again that I didn’t want to go home.
美術鑑賞の後はこちらにきてから仲良くなった友人とアペリティーボ！ベッキオ橋近くのチケッティの美味しいお店で一杯。お客様の回転が早く、次から次へとクロスティーニの種類が変わる。帰りたくないなあと改めて思った日曜の午後。